A jar of ready-made alfredo needs only pasta and protein to become dinner. Chicken thighs cook while the pasta boils, then everything comes together in one pan with the sauce in about thirty minutes.

Serves 2. 35 minutes, 20 at the stove.

About 1250 calories a serving, 78 g protein, 115 g carbohydrate, 53 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a large pot of salted water to boil. Pat dry 12 oz boneless skinless chicken thighs and season both sides with salt and pepper. Heat 2 tbsp oil in a large skillet over medium-high heat and lay the chicken in the pan without moving it, cooking until the bottom browns, about 4 minutes.4 min
2. Flip each piece and cook the other side until cooked through, about 5 minutes more. Transfer the chicken to a cutting board to rest.5 min
3. When the water boils, add 8 oz pasta and cook according to package directions until al dente, stirring occasionally. Reserve 1 cup pasta water before draining.10 min
4. While the pasta cooks, add 2 minced garlic cloves to the skillet on medium heat and cook until fragrant, about 1 minute. Add the jar of alfredo sauce and 1 cup pasta water, stirring to combine. Add 2 cups fresh spinach or broccoli florets and stir until the greens wilt or broccoli softens slightly, about 2 minutes.3 min
5. Slice the rested chicken into bite-sized pieces and add it to the sauce, then add the drained pasta. Toss everything together until coated, adding more reserved pasta water by the tablespoon if the sauce seems thick. Taste and adjust salt and pepper, then divide between two bowls.

Note Swap the chicken for shrimp if preferred; cook shrimp for 2 to 3 minutes per side instead. Leftovers keep refrigerated for three days; reheat gently with a splash of water. Serve with a green salad or garlic bread on the side.